Pig Trotter & Ginger Vinegar stew by TAGlicious

Pig Trotter & Ginger Vinegar stew by TAGlicious

Pig trotter & Ginger vinegar stew is one of traditional confinement dishes for new mothers. It helps to keep the mother’s body warm & expel wind after labor. It is one of my favourite dish during my confinement days too. The pig’s trotter are so tender and succulent after many hours of cooking in the tasty sweet black vinegar. There are many different ways of preparing this dish, I am going to use my mother’s way today. The steps are not complicated. Anyway, you don’t need to be a new mother to enjoy this nostalgic Pig trotter & ginger vinegar stew. 🙂

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(Serving for 6-8pax)
Recipe by Taglicious’s mum

  • 1.8kg pig trotters (2 pcs of pig’s front feet)
  • 750ml sweetened black vinegar (I used Feng He Garden’s black vinegar)
  • 3-4 tablespoons sesame oil
  • 400g old ginger
  • 350ml water
  • 8 hard boiled eggs
  • Salt to taste (optional)
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Steps

  1. Blanch the pig trotters with hot boiling water and wash it clean with tap water. Set aside.
  2. Use a large casserole or claypot to sauteed the gingers with sesame oil for 5 mins or till frangrance.
  3. Add in 750 ml sweetened black vinegar & 300 ml water and bring it to boil.
  4. Add in the pig trotters and simmer under low fire for 2 hrs.
  5. Add in hard boiled eggs and simmer under low fire for another 30 mins and it it ready to serve.
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Note/tips:

  1. Request the butcher for pig’s front legs as it is more meaty.
  2. For confinement, you can cook the black vinegar with ginger & sesame oil 1-2 weeks before for stronger flavor.

Source: Taglicious’s Pig Trotter & Ginger Vinegar stew

The above pictures and recipe is from one of our friend TAGlicious!

Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Ingredient:

– 500 gm Pork belly cut into strips

– Seasoned Deep fried powder

– 4 tbsp Gan Xiang paste

– oil for deep frying

– 2 small red chilli cut into small pc

– 3 dried chilli cut into small pcs

Method:

1) Coat Pork belly with deep fried powder and deep fried till crisp

2) Remove from oil place aside

3) Take 1 tbsp oil heat up and fry the both chilli till fragrant add in paste and fry till fragrant

4) Add in pork belly to coat it evenly and serve

 Pork Belly with Feng He Gan Xiang Paste by Diong Mama

Source: Pork Belly with Feng He Gan Xiang Paste

Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 at Fun at Sassy’s Kitchen (Angela Seah Thulin)

Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 at Fun at Sassy’s Kitchen (Angela Seah Thulin)

This is a MUST order dish whenever visiting a Dim Sum restaurant. Living abroad I really miss this kind of morning breakfast, enjoying a table of varieties – char siew bao, sticky rice in lotus leaf, steamed sausage rolls and of course this one!

One of the best Dim Sum restaurants in Singapore is Red Star Restaurant 红星酒家 located at Chin Swee Road. This is where i prefer to go.

Ok ok, this is another fuss-free recipe yet with very tasty results using Feng He Garden Black Bean Paste and you don’t have to marinate the ribs overnight!

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Fun at Sassy Kitchen Feng  He Garden Steamed Spare Ribs w/Black Bean Paste

Ingredients:
300g pork spare ribs, cut into 1” or bite-sized pieces
1/2 tbsp Feng He Garden black bean paste
1/2 tbsp shaoxing wine
1 glove garlic, minced
1 tbsp water
1/4 tsp salt
1 tsp oil
1 tsp sugar
1 tsp sesame oil
1 tbsp corn starch
dashes of white pepper
chilli, cut into slices

Steps –
1. Mix well and marinate all the above together for an hour. Ensure that every piece of the ribs are coated with the marinade.
2. In hot boiling water, steam over high heat for 30-40 minutes or until done.

Garnish with scallions!

Notes –
1. I used 1 tbsp of black bean paste instead.
2. I steamed this longer (for about 45 minutes) as I like my spare ribs to be really tender.
3. The type of pork I used in Swedish is Kamben.

豆豉蒸排骨
每当我上茶餐厅吃点心这是一道必点点心。 尤其人在异乡难免怀恋家乡的各式美味佳肴,比如叉烧包,荷叶糯米饭,肠粉,虾角 等等。 位于振瑞路的老字号红星酒家是我最爱去的点心酒家。 就誏我介绍这道用丰禾黑鼓酱煮成简易的美味豆豉蒸排!

🍴食材
猪肋排 300公克 剁成约一寸小块备用
丰禾黑鼓酱 1/2 大匙
绍兴酒 1/2大匙
蒜蓉 1小匙
水 1大匙
盐 1/4小匙
油 1小匙
糖 1小匙
芝麻油 1小匙
黍粉 1大匙
少许胡椒粉
红辣辣切片

🍴 作法
1) 将以上腌料一起拌均匀,加入肋排沾裹均匀
2) 作法一放入蒸盘大火蒸 30-40 分钟 或熟透 撒上些许青葱即可上碟!

📑温馨提示📑 1) 我用一大匙丰禾黑鼓酱 2) 我蒸比较长时间 (大约45 分钟) 皆因我喜欢糜烂的肋排!

Fun at Sassy Kitchen Feng  He Garden Steamed Spare Ribs w/Black Bean Paste
Fun at Sassy Kitchen Feng  He Garden Steamed Spare Ribs w/Black Bean Paste
Fun at Sassy Kitchen Feng  He Garden Steamed Spare Ribs w/Black Bean Paste

Disclaimer: This is not a sponsored post.

Source: Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 by Angela Seah Thulin (Fun at Sassy’s Kitchen)

Dong Po Rou by Darwin Gosal

Dong Po Rou by Darwin Gosal

Dong Po Rou by Darwin Gosal Feng He Garden Dark Soy Sauce

Ingredients
A:
-6 scallion, cut into 3 inches
-9 slices ginger

B:
-1/2 cup Feng He Garden soy sauce
-1/4 cup Feng He Garden dark soy sauce
-2 cup Shao Xing wine
-90g rock sugar

C:
-1 kg pork belly, cut into square cubes
Cooking Directions
1. In a pot, spread ingredients A at the bottom and then add ingredients B.
2. Let the mixture boil and then add in pork, skin facing down.
3. Lower the heat to let it simmer for 2 hours. In between turn the pork once.

12345 Pork Ribs by Angela Koh

12345 Pork Ribs by Angela Koh

12345 Pork Ribs by Angela Koh Feng He Garden Dark Soy Sauce

Ingredients
-400g Pork Ribs
-4 cloves of garlic
-2 pieces of ginger
-1 tbsp rose wine
-2 tbsp sugar
-3 tbsp vinegar
-4 tbsp Fenghe. soy sauce
-5 tbsp water

Note: Add 1/2 tbsp of Feng He Garden Dark Soy Sauce too for a darker color n taste

Method
1. Wash clean ribs use 1tbsp oil pan fried the ribs on all side before add in the rest of the ingredients n seasonings stated above,
2. Bring to a boil n cover change to small fire n cook till tender. You will have to toss the porks in between to get an even color. If water evaporated fast just add a little at a time till fully cooked. You can change to big fire if there’s still liquid n boil till evaporated.
3. Garnish with parsley n serve.